Celeriac & walnut gratin

Celeriac & walnut gratin

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(5 ratings)

Prep: 15 mins Cook: 1 hr


Serves 4 - 6

This dish makes a great vegetarian main meal – it can be prepared hours in advance, too

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal218
  • fat18g
  • saturates7g
  • carbs4g
  • sugars0g
  • fibre7g
  • protein9g
  • salt1.15g
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  • 1 large celeriac



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 tbsp walnut oil
  • 300ml vegetable stock
  • handful chopped walnuts



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 100g blue cheese, such as bleu d'Auvergne or stilton



    A true glory of British cheese-making that has much controversy about its origins, how it's…


  1. Heat oven to 190C/fan 170C/gas 5. Peel, quarter and very thinly slice the celeriac - this is best done with the slicing blade of a food processor. Toss in the walnut oil, salt and pepper, and spread over a gratin dish. Pour over the stock and bake for 40-45 mins, then sprinkle with the walnuts, crumble over the cheese, then cook for 15 mins until crisp and golden.

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Comments, questions and tips

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3rd Dec, 2013
I wonder what are those rather low previous ratings all about, as this was absolutely fabulous (after reducing the amount of stock as suggested, though). The combo of walnuts, celeriac and blue cheese (+ oil) is just right - nothing's extra, nothing's amiss. Made half of the amount as I didn't expect the hubby to eat it - we ended up sharing the dish & licking our fingers. Will defo make again, this time the full amount
27th Nov, 2013
Have made this twice now. 1 hit 1 OK. My Mum loves it and would eat every day. Agree about there being too much liquid once but perfect the other time? Thinking of doing it with Christmas ham for a pre Crimbo gathering. Let you know if I do and if it,s a hit or miss.
thecherub's picture
11th Nov, 2013
Made this last night to go with steak and green beans for dinner. I took note of the other comments and added a little stock but used more creme fraiche (low fat) to make it creamier. Didnt have walnut oil but I don't think it needed it. Would be interesting to try it with ham mixed in as well as a one pot dinner, although it is very rich.
26th Mar, 2012
Great quick recipe for a vegetable I had no idea what to do with. Roasting gives it a wonderful nutty flavour. To the walnuts, I added parma ham and grated emmental (we had no blue) and a dollop of crème fraîche. Yum!
23rd Nov, 2011
I agree - would have been better with creme fraich or similar - too much liquid
13th Oct, 2011
The vegetable stock is definitely not the right "juice" for this recipe which is a lovely combination of ingredients otherwise.
26th Oct, 2009
Nice combination of flavours but would definitely try with cream or creme fraiche or reduce amount of stock. Not in a hurry to try it again
6th Oct, 2009
I'm very interested in recipes for celeriac, as I've discovered it is low in carbs and extremely versatile. Liked the combination of ingredients in Celeriac and Walnut Gratin.
25th Mar, 2008
I've made this twice now. Not quite satisfied with texture. I reduced the stock the second time but it was still not crispy/creamy enough. Next time I shall try it with creme fraiche and report back! Much better flavour the next day.
28th Feb, 2008
Lovely! Made a chinese version by replacing the oil with soy sauce and the curry powder with chinese five spice. Really great - and much lower fat.


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